Dead Sea Soup Recipe

Origin: America Period: Traditional

Ingredients

1 celery heart (choose one with some leafy stalks)
1 small jar of artichoke hearts
350ml chicken with rice soup
blue and green food colourings
100g fish-shaped crackers

Dead Sea Soup Preparation:

Method:

Remove the leafy stalks from the celery then pull apart, leaving them long and stringy (to form 'seaweed'). Chop the celery into small pieces.

Drain the artichoke hearts and cut into 1cm pieces. Add the soup to a pan and bring to a simmer then add the celery and artichokes and bring to a boil. Reduce to a gentle simmer then add a little of the green and blue food colourings (you're looking for a murky seawater effect). Ladle the soup into bowls, arrange the shredded celery stalks so they hang over the edge of the bowl then arrange some of the fish crackers on top (serve the remainder on the side). Serve immediately.

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